pinto bean tostadas with mango and cilantro on white plate.

Quick Pinto Bean Tostadas with Mango and Cilantro (Vegan)

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These pinto bean tostadas with mango and cilantro are an easy, healthy meal or snack. They are also gluten-free, since they are made with crispy corn tortillas. Cumin, onions, and peppers add flavor, with sweet and fresh mango bites on top.

Try these quickly toasted in the oven. I used pinto beans cooked in an Instant Pot, but you could substitute low sodium canned pinto beans or vegetarian refried beans. Each tostada contains approximately 6 gm. protein and 6 grams of fiber with 134 calories (according to the VeryWellFit Nutrition Calculator). One is a satisfying snack, and I think two are a good size for a meal.

Ingredient Notes

Corn tortillas: Look for 6′ tortillas, and double-check the label to make sure they are gluten-free if that is important to you.

Pinto beans: Beans are a great way to add protein, fiber, potassium, and phytochemicals to your diet. One half-cup of cooked pinto beans provides 8 grams of fiber and protein, according to this article from The Bean Institute. I smush the beans with the back of a fork so they don’t roll off of the tostada.

Salsa: this recipe was made with medium jarred salsa. Homemade salsa or pico de gallo would be good too.

Mango: I used fresh mango, but frozen, defrosted mango would be fine as well. There are not a lot of tomatoes (in the salsa) or mango on each tostada, but they do contribute vitamin A and potassium.

How to Make Pinto Bean Tostadas

  • Heat the oven to 400°F.
  • Place the tortillas on the baking sheet. Cook for 3 minutes. Turn over, and cook for another 2 – 4 minutes until crispy and lightly browned. I like them to still be a little pliable, so you can fold them while eating and they are less messy.
  • While the tortillas cook, cook the chopped bell peppers and green onions in a non-stick skillet over medium heat for 5 minutes, stirring occasionally.
  • Mash the beans with the back of a fork and mix in the cumin. Heat the beans for 30 seconds on high in the microwave.
  • Top each tortilla with half of the bean mixture. Add a tablespoon of salsa to each, and sprinkle the chopped bell pepper and onions on top. Add the mango pieces, green onion, and cilantro leaves.

Now if you want, you can make this more like a pizza. If so, I would still recommend toasting the tortilla for a few minutes first. If the beans are cold, by the time they are hot in the oven, the tortilla can burn. So add hot beans, bell pepper pieces, and then maybe you want sweet onion instead of a yellow or white regular onion so the flavor isn’t too sharp.

Let this heat for about 5 minutes, then add the mango, green onions, and cilantro. The tortilla can be a little less crunchy in the middle with this method, but it will still be delicious!

You can substitute the pinto beans for black beans, kidney beans, red beans, white beans, or others. Vegetarian refried beans are also good in this recipe.

More Tostada Topping Ideas

Think of tostadas like you would a pizza, and enjoy creative options:

  • Sliced avocados
  • Sliced radishes
  • Arugula or spring mix
  • Chopped tomatoes
  • Sriracha sauce
  • Roasted tomatoes
  • Grilled corn kernels
  • Green chili peppers
  • Sliced red cabbage
  • Sliced jalapeno peppers
  • Chipotle pepper in adobo sauce (I would just use a little – very spicy!)
  • Lime juice
  • Roasted garlic
  • Freshly ground pepper
  • Cayenne pepper

Storage

Pinto bean tostadas are best prepared and eaten fresh, but you can keep extra ones in the refrigerator and heat them in the oven or microwave. The tortillas won’t stay crisp and you will likely be left with something that needs a fork and knife to eat, yet enjoyable regardless!

I don’t recommend freezing prepared tostadas, but the corn tortillas and beans freeze well. You can store these in the freezer and then defrost the tortillas at room temperature, Microwave the beans, and make your tostadas.

More Recipes You May Enjoy

pinto bean tostadas with mango and cilantro on white plate.

Quick Pinto Bean Tostadas with Mango and Cilantro (Vegan)

Melissa Altman-Traub
Tasty beans with veggies and bright fresh mango on crispy corn tortillas make an excellent Mexican-style meal or snack.
5 from 1 vote
Prep Time 4 mins
Cook Time 6 mins
Total Time 10 mins
Course Breakfast, Main Course, Snack
Cuisine Mexican, Tex-Mex
Servings 1
Calories 268 kcal

Equipment

  • Oven
  • Baking sheet
  • Small nonstick skillet

Ingredients
  

  • 2 corn tortillas (6-inch)
  • ½ cup cooked pinto beans
  • 2 tablespoons salsa
  • 2 tablespoons chopped bell peppers
  • 2 tablespoons chopped onions
  • 2 teaspoons chopped green onions
  • 1 teaspoon chopped fresh cilantro

Instructions
 

  • Heat the oven to 400°F.
  • Place the tortillas on the baking sheet. Cook for 3 minutes. Turn over, and cook for another 2 – 4 minutes until crispy and lightly browned.
  • While the tortillas cook, cook the chopped bell peppers and green onions in a non-stick skillet over medium heat for 5 minutes, stirring occasionally.
  • Mash the beans with the back of a fork and mix in the cumin. Heat the beans for 30 seconds on high in the microwave.
  • Top each tortilla with half of the bean mixture. Add a tablespoon of salsa to each, and sprinkle the chopped bell pepper and onions on top. Add the mango pieces, green onion, and cilantro leaves.

Notes

The nutrition estimate is from VeryWellFit.
2 tostadas = 1 serving
248 calories
2 grams total fat
0.4 grams saturated fat
0 milligrams cholesterol
221 milligrams sodium
48.8 grams carbohydrates
12 grams dietary fiber
3.1 grams total sugars
11.4 grams protein
97 milligrams calcium
599 milligrams potassium
You can substitute the pinto beans for black beans, kidney beans, red beans, white beans, or others. Vegetarian refried beans are also good in this recipe.
Keyword Bean Tostada, Mango, Pinto Bean Tostada

Have you tried making these pinto bean tostadas? If so, please leave a note in the comments about how you liked them.

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